Spicy Thai Vegetable Wraps
Courtesy of Sarma Melngailis of One Lucky Duck and Pure Food and Wine
In a small bowl, mix the cashews, sesame oil and salt, and set aside. In a high-speed blender, puree the maple syrup, lemon juice, ginger, red chile and nama shoyu. Add the almond butter and blend at low speed to combine. Add water to thin if necessary, to get a thick, cake batter-like consistency. In a medium bowl, add the shredded cabbage and the almond butter mixture and toss well to combine (this is easiest if you use your hands). Cut out the center rib of each collard green leaf, dividing the leaf in half. Place ½ leaf on a cutting board with the underside facing up. Arrange a few tablespoons of the cabbage mixture evenly across the bottom third of the leaf, leaving about 1 ½ inches clear at the bottom. Sprinkle some of the chopped cashews over the cabbage. Lay a few sticks of carrot, a few strips of mango, and a few sprouts on top. Add a few leaves each of cilantro, basil and mint. Fold the bottom of the collard leaf up and over the filling, keeping it tight, and tuck the leaf under the ingredients and roll forward. Place the roll seam side down on a serving dish. Repeat, with remaining collard leaves and ingredients. Serve with the tamarind dipping sauce. For the tamarind dipping sauce:
Place the tamarind pulp, maple syrup, nama shoyu and olive oil in a blender and puree until smooth. Taste for seasoning and add a pinch of salt, if necessary. Place in a separate bowl and set aside. This sauce may be made ahead and refrigerated for up to two days. It can also be frozen if you have leftovers or want to make it in advance. |
